Introduction
Who says you need a springform pan or water bath to enjoy a decadent cheesecake? This Easy Cheesecake in a Loaf Pan is the ultimate solution for creamy, rich cheesecake without the stress. Made with simple pantry staples and baked in a standard loaf pan, this recipe is perfect for small gatherings, weeknight desserts, or beginner bakers looking for a no-fail treat.
Why I Love This Recipe
- Minimal Equipment: No need for a springform pan or fussy techniques.
- Perfect Size: Just enough to satisfy a sweet craving without overdoing it.
- Customizable: Top it with fruit, chocolate, caramel, or keep it classic with sour cream.
- Beginner-Friendly: This recipe is practically foolproof and bakes up beautifully every time.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
For the Topping:
- 1 cup sour cream
Instructions
1. Preheat and Prep
- Preheat oven to 325°F (160°C).
- Lightly grease a loaf pan or line it with parchment paper.
2. Make the Crust
- In a small bowl, mix graham cracker crumbs and melted butter until combined.
- Press mixture evenly into the bottom of the prepared loaf pan to form a firm base.
3. Prepare the Filling
- In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
4. Bake
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 40–45 minutes, or until the center is just set and slightly wobbly.
5. Cool and Chill
- Let the cheesecake cool completely in the pan.
- Spread the sour cream evenly on top.
- Refrigerate for at least 4 hours or overnight for best results.
6. Serve
- Slice into thick, creamy bars and serve chilled. Add toppings if desired!
Tips for Success
- Room Temperature Cream Cheese: Ensures a smooth, lump-free batter.
- Don’t Overbake: The center should have a slight jiggle; it will firm up as it chills.
- Use Parchment Paper: For easy removal and clean slicing.
- Optional Add-ins: Stir in lemon zest, swirl with raspberry jam, or fold in mini chocolate chips.
Serving Suggestions and Pairings
Top your cheesecake with:
- Fresh berries or coconut flakes like these
- A drizzle of chocolate or caramel
- A swirl of fruit preserves before baking
- A spoonful of crushed no-bake Oreo crust as a twist on the crust
Pair it with a chilled glass of Rainbow Sangria or a cup of dark roast coffee for a balanced dessert experience.
Storage & Leftovers
- Fridge: Store covered in the refrigerator for up to 5 days.
- Freezer: Slice and freeze individual pieces for up to 1 month. Thaw in the fridge before enjoying.
More Creamy Desserts You’ll Love
- No-Bake Oreo Cream Pie
- Chocolate Chip Cookie Dough Brownie Bombs
- Pumpkin Delight No-Bake Treat
- Easy Coconut Macaroons
- Big Family Banana Pudding
Final Thoughts
Whether you’re a cheesecake purist or just looking for a low-effort, high-reward dessert, this loaf pan cheesecake is bound to become a repeat favorite. It’s rich, creamy, easy to slice, and even easier to devour.
🍰 Made this recipe? Snap a pic and tag us on Instagram @ChefManiac — we’d love to see your delicious creation!
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